This week’s Tuesday with Dorie recipe is Spiced Sour Cream Bundt Cake. It is a huge sour cream Bundt cake spiced with cinnamon and allspice (or in my case, Hot Cross Bun Spice). There is a walnut/cocoa/choc chip/sugar ribbon running through it. It can be glazed or simply dusted with icing sugar.
I really liked the soft texture of this cake which came from the sour cream (or Greek yoghurt, in my case). It contrasts nicely with the slight crunch of the ribbon.
To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.
I only saw the huge amount of sugar ... Glad you like it, perhaps it get a chance one day
ReplyDeleteLOL, yes, lots of sugar, but delicious. You could make a baby one, or share the big one widely.
DeleteOh gosh you got a good double swirl! If this posts...I think I figured out a way...yay!
ReplyDeleteHooray! It’s a good cake, whether one swirl or two.
DeleteYour cake is beautiful and so is that cake stand that you have it resting on...such a pretty combination. We really liked this cake a lot, like you said, so moist.
ReplyDeleteThanks Kayte. Loved this one.
DeleteLoved this one too. A great bundt cake.
ReplyDeleteDefinitely a keeper.
DeleteThis looks lovely. Mine wouldn't come out of the pan. But the pieces were delicious.
ReplyDeleteOh no, don’t you hate it when that happens. But yep, taste conquers all.
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